Collection: Classic mixtures

Under the name "Classic Blends," we offer you authentic spice and herb blends. Traditional shichimi, ras el hanout, berbere, and baharat were the first to be introduced, followed by adviehs and masalas. For our blends, we search for grinds that best capture the authentic flavor. Of course, we don't overlook the origins of the spices; creating a flavorful, yet responsible blend is more than just a mix.

Berbere and Ras el Hanout are examples of blends we offer in their more familiar base versions to start with. Beautiful, full flavors, complex, but not too pronounced. Try combining berbere with a touch of tena adam, a fruity, bitter note highly prized in Ethiopia but still a bit too pronounced for Western palates. Feel free to give it a try.

Our ras-el-hanout is used in stews that also contain sweet elements, as is the case in many tagines, just as advieh khoresht is used in khoresht, the collective name for Persian stews, also often containing fruit, but in the sour spectrum, such as unripe grapes, unripe plums or . . . rhubarb.

These two adviehs may be less well-known, but they're definitely among the mixes you won't want to be without in your kitchen once you've tried them. They're wonderful blends, each with a different application. Advieh khoresht is most similar to the much more common masala. We offer this in three variations: garam masala, Punjabi masala, and Kashmiri masala. Both of these originate from northern India and both contain chili pepper: the Punjabi version has the spicy teja chili, while the Kashmiri version has the much milder Kashmiri chili. Highly recommended!